16 oz. bulk turkey breakfast sausage
1 med. bell pepper, washed, and chopped
1 medium onion, chopped
3 cups steamed broccoli florets
3 cups frozen shredded hash brown potatoes
4 eggs
1 cup shredded reduced-fat sharp cheddar cheese
1 cup all-purpose flour
1 1/2 teaspoon. baking powder
1/2 teaspoon. salt
1 Tablespoon canola oil
2 cups 1% milk
1/4 teaspoon pepper
Heat oven to 400°F. Prepare a 13x9” baking dish with cooking spray. Wash hands with soap and water. Make sure to spray well to avoid sticking.
Wash hands with soap and water. In a large skillet, sauté sausage, bell pepper, and onion over medium heat until sausage is cooked through (no longer pink). Turn off the heat.
Add cooked broccoli, frozen hash brown potatoes, and half of the cheese to skillet; mix until evenly combined. Spread in baking dish.
In a medium bowl, whisk together flour, baking powder, oil, milk, salt, pepper, and eggs until blended. Pour into the baking dish to cover meat and vegetables.
Sprinkle the remaining cheese evenly over the top. Bake uncovered for about 35-40 minutes, until the knife inserted in the center comes out clean, and the food thermometer reads 165F.
Store in an airtight container and refrigerate for up to four days. For best quality, freeze for up to three months.
per serving (1/12 of recipe):
Calories: 240
Fat: 13 g
Saturated Fat: 3 g
Sodium: 490 mg
Total Carbohydrates: 17 g
Added Sugar: 0 g
Dietary Fiber: 2 g
Protein: 13 g